Sauteed Scallops

This easy recipe for Sauteed Scallops is my go to quick fix meal, when I am craving seafood. This recipe is simple, full of flavor and delicious!

You can prepare scallops many ways, from broiling to baking; grilling and deep frying. My favorite is to saute. The scallops melt in your mouth; the sauce is lemony and the garlic and herbs add depth to this dish.

This really is a wonderful gourmet delight!

Sauteed Scallops with Lemon Butter Sauce

1/2 pound sea scallops, or about 12
1 tbs olive oil
1/2 cup white wine
2 tbs butter
1 tbs fresh squeezed lemon juice
The zest of 1/2 a lemon
1 minced garlic clove
1/4 tsp thyme
1/4 tsp oregano
Salt & Pepper

Arrange ingredients. Pat dry scallops,
season with Salt & Pepper.

Place saute pan on stove top, turn to medium-high,
add olive oil, when oil begins to ripple in pan
add scallops, don't move, cook for 2 minutes.

Turn cook for 2 minutes, remove, tent with foil
on serving dish.

Turn heat to medium, add butter & garlic,
saute 2 minutes. Add white wine, lemon juice,
lemon zest. Stir to get the brown bits off
the bottom of pan with wooden spoon.

Add oregano & thyme, stir, let simmer 2 minutes.
Return scallops to pan, turn heat to low,
cover & simmer 2 minutes.

Place 6 scallops on 2 plates, drizzle with sauce.

Serve with roasted potatoes and your favorite dessert.

Variations:

Add 1/4 cup heavy cream for a creamier sauce.

Use bottled lemon juice if you don't have a lemon,
increase lemon juice 1 teaspoon.

Use an Italian seasoning in place of thyme & oregano.

Add 2 chopped scallions for more flavor.

Add 1 tsp of Dijon Mustard, fantastic flavor.

Cook's Note: A pound of sea scallops will yield about 20 - 30. Bay scallops, the smallest in size, a pound may get as many as 90 scallops. These are not as plentiful as other varieties.....a bit pricier but well worth it. These are fantastic in stews, casseroles
and stir-fry.

Be careful with scallops they are easy to overcook. They will be opaque in color when properly prepared; they continue to cook after they are removed from the pan.

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